百度 尽管下半场阿德的进攻效率有所下滑，但在末节的决胜时刻，阿德在还剩1分26秒与还剩55秒时，两度打进关键得分稳固局势，却终归还是被爵士新人王米切尔投中关键一球，强行扳平比分也让双方被迫进入加时赛。
Steamed crab claw with egg white in Hua Diao wine. （Photo provided to China Daily）
Li Xuan restaurant in Ritz-Carlton, Chengdu will offer diners the opportunity to indulge with a decadent two-star Michelin dining experience from Jan 15 to 17.
Paul Lau Ping Lui, a top Cantonese chef from the Ritz-Carlton, Hong Kong's two-star Michelin restaurant Tin Lung Heen, will work with the Chengdu hotel's chef Michael Liang to present a special Cantonese menu for Chengdu foodies.
For example, steamed crab claw with egg white in Hua Diao wine features specially selected Vietnamese crabs. To keep the crabmeat's sweet flavor and freshness, the crab pincer is only separated from the crab shortly before preparing the dish. The crab pincer and egg white are steamed together over low heat. A little Hua Diao wine is sprinkled over the crab when it is cooked, to enhance its natural aroma. The sweetness of the crab meat and the aromatic Hua Diao Wine infuse the tender egg white with flavor.
Sauteed prawns skewed with Jin Hua ham and vegetables showcases the chef's great control when cooking with fire: A flame that is too strong or too weak will affect the taste of the prawns, which are washed and marinated in a mixture of salt, sugar and oil. The prawns are then immersed in 80 C oil; broth made with ham, chicken and pork bone is added before the prawns are stir-fried for more flavor.
Lau, an expert in Chinese culinary arts with 36 years of experience in kitchens in Beijing, Shanghai, Hong Kong and Guangzhou, as well as in Dubai and the UK, is acclaimed for his combination of traditional and contemporary cooking concepts to create his own distinctive style.
Since 2001, he has won several "Best of the Best" culinary awards from the Hong Kong Tourism Board.
Diners in Chengdu can also sample Lau's other signature creations, such as pan-fried scallops with ginger, spring onion served with crispy cake, steamed grouper fillet with Jin Hua ham and superior bird's nest double-boiled chicken soup with matsutake mushroom, red date and fresh abalone.
For reservations or more information: 028-8358-9288.
Sauteed prawns skewed with Jin Hua ham and vegetables. （Photo provided to China Daily）
